Theoretical and Practical Considerations on the Rheology of Sugar Products

Use of the Brookfield disc spindle and of the Brookfield cone and plate viscometers in the sugar industry is investigated. The theoretical aspects of each viscometer are discussed, including geometry, the ability to measure non-Newtonian fluids and the calculation of the results. Comparisons between the two viscometers, based on the use of viscosity standards, of pure and of impure sucrose solutions, are presented. The effects of temperature and concentration on molasses consistency are also discussed. Preliminary results show differences between the two viscometers depending on the nature of the sample being measured. Recommendations are made.